Try this garlicky blend on a Greek salad of tomatoes and
cucumbers sprinkled with feta cheese.
2 large heads garlic
1/3 cup fresh lemon juice
4 tsp olive oil, preferably extra-virgin
1/4 cup coarsely chopped parsley
Salt & freshly ground black pepper to taste
Roast garlic. Let cool slightly. squeeze the garlic cloves from their skins
into a blender or food processor. Add lemon juice, oil and 3 tablespoons water
and blend until smooth. Transfer to a small bowl, stir in parsley and season
with salt and pepper. (This dressing can be made 1 day in advance and
stored, covered, in the refrigerator.)
SERVING SIZE: 1 tablespoon
POINTS: 1.5 (1)
PER SERVING: 35 Calories/2 g Fat/0.3 g Saturated Fat/5 mg Sodium
5 g Carbohydrate/0 g Dietary Fiber/1 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
All point values in black bold are the new PointsPlus values,
while all point values in red bold are the old Point values .
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